Tart blackberries are paired with sweet apples in this brown sugar and oat fruit crisp. Berries have been on sale each time I shop lately, so my fridge has been stacked with berries. I’m in summer fruit heaven these days.
I’ve made smoothies, parfaits, oatmeal, and berry sauce with the abundance of berries. And for what it’s worth? These Blueberry Waffles are absolutely worth the effort of cleaning the waffle maker after they cook.
Blackberry Apple Crisp
As popular as traditional apple crisps are, this dessert is made even more awesome by adding berries to the mix. Sweet and tart, tender baked fruit topping with a crunchy brown sugar oat topping? What’s not to love?
And topping that crisp with ice cream is basically my idea of heaven in a dessert bowl.
Are you as big a fan of fruit desserts as I am? There is something truly awesome about transforming fruits into warm or cold desserts that will make someone smile.
Blackberry Apple Crisp Recipe
- Preheat the oven to 400°. Grease a 9×13 pan with butter. Place the blackberries and apples in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the crust and topping.
- Stir together the oats, flour, brown sugar, and butter. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the fruit.
- Bake for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or whipped cream.
Fruit Crisp Recipes
Fresh strawberries, crisp buttery brown sugar covered oats, and chewy sweet coconut are layered into this Strawberry Coconut Crisp.
Everyone loves an Apple Crisp with Vanilla Ice Cream, don’t they? Baked apple slices are covered with cinnamon brown sugar streusel topping to make this old fashioned apple crisp.
This Apricot Crisp is almost firm enough to cut into bars and still fruity enough to resemble a crisp. This is simply a fruit crisp with both a top and bottom crust layer.
Blackberry Coconut Crisp is filled with tart blackberries that have been sprinkled with sugar and then layered inside a coconut and oat crust.
Have you tried a fruit crunch? There’s an extra layer of topping that makes this Strawberry Rhubarb Crunch just a little more special than the average fruit crisp.
This Oatmeal Cookie Banana Crisp caught my eye last week and it needs to be tried. At first glance, it sounds crazy, but the more I think about it, the more I want to try it.
Blackberry Apple Crisp
Ingredients
- 10 ounces fresh blackberries
- 3 apples, sliced thin, about 3 cups worth
- ¾ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- 1½ cups old-fashioned oats
- 1½ cups all-purpose flour*
- ⅔ cup light brown sugar
- 1 cup butter, melted
*Gluten-Free Alternative
- 1½ cups brown rice flour
Instructions
- Preheat the oven to 400°. Grease a 9×13 pan with butter. Place the blackberries and apples in a large bowl and sprinkle with the sugar, cinnamon, nutmeg, salt, and cornstarch. Stir to coat the fruit and set aside while assembling the crust and topping.
- Stir together the oats, flour, brown sugar, and butter. Pour the fruit into the greased pan and sprinkle the oat mixture on top of the fruit.
- Bake for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or whipped cream. Enjoy!
Nutrition
Dawn says
Hi Mary, I have some of last year’s blackberries in the freezer. What do you think? If absolutely not, I’ll have to wait till our berries are ready for picking…. but can I wait? hahaha Your recipe looks like I want to make some right now! Thanks for it and your advice.
Tami says
I just made this recipe with frozen blackberries, and it turned out great!
joan nass says
Can use almond flour?
Mary Younkin says
I haven’t tested that myself for this recipe, but almond flour has worked well for me in fruits crisps in the past.
LindaJones Patterson says
Looks so good. What can I use instead of sugar to bake with.
Mary Younkin says
I haven’t tried it myself, but I’m sure it will work with alternative sweeteners, Linda.
Anne Williams says
You day to slice the apples thin.
Do you peel and or chop them?
Making for a Sunday church potluck.
Sounds amazing.
Mary Younkin says
Anne, I do not peel my apples when making apple crisp. I do slice them not chop them, however.